Requiring little prep, this Instant Pot Black Bean Soup is perfect for an easy weeknight dinner. It’s quite filling on its own and makes a great meatless meal. Don’t have an Instant Pot? No worries, I included instructions for cooking in the slow cooker as well.
I’m back with yet another soup recipe. Yep, another one. I’m sorry, I just can’t get enough. I’ve made this recipe several times and decided it was time to share it on the blog. I realize this is not the most appetizing picture but it really is delicious. If you like refried black beans you’ll enjoy this soup, I promise!
So do you have an Instant Pot yet? I am getting better and better at using mine and this recipe is perfect for the IP. If you don’t have one, no worries. I shared directions for making this soup in the slow cooker in the notes portion of the recipe below.
It’s simple but so filling and delicious. It’s great on its own, but it’s also fun to get creative with toppings. This awesomely flavorful and easy black bean soup practically makes itself, which is perfect for busy weeknights. Just don’t forget to soak the beans the night before!
What else is awesome about this soup? Wellll…. It’s vegan, super filling, low cal, high fiber, high protein, has some hidden veggies, and costs next to nothing. Need I say more?
And about those awesome fun toppings? I ate mine with a some Greek yogurt, cilantro, and Cotija cheese. But you could do crispy tortilla strips, green onions, pico de gallo, another Mexican cheese, avocado, or even a scoop of cooked rice. Actually, just about anything that goes in a taco would probably taste awesome on top of this soup. Go wild!
The final consistency of the soup is really up to you. It can be eaten as is without blending at all but I think it tastes so yummy when it’s all nice and creamy. I don’t use my immersion blender all the time but it’s perfect for blending soups like this and I never regret having purchased it. Believe me, it’s 10X easier than messing with the traditional blender.
Alright, go purchase a pound of black beans and get started!
- 1 lb dried black beans, soaked overnight
- 1 T oil (I used avocado oil but olive oil would work well too)
- 1 small onion, diced
- 1 small red bell pepper, diced
- 3-4 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 T cumin
- ½ tsp paprika
- ½ tsp chili powder
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- ¼ cup fresh cilantro, chopped
- for garnish: cheese, avocado, cilantro, pico de gallo, sour cream, tortilla chips
- Drain beans and set aside
- Turn the Instant Pot to the sauté function and pour in the oil. Sauté the onion and pepper for 2 minutes. Add in the garlic and saute for another 30 seconds. Add the spices, beans, broth, water and stir well.
- Lock the lid in place and set the cooker to “soup” for 7 minutes. When the 7 minutes is up, press cancel and let the pressure come down naturally (about 15-20 mins).
- When you are able, carefully remove the lid.
- Remove the bay leaf. Add in the salt and cilantro and stir. Use a potato masher or an immersion blender to blend the soup to desired consistency. Alternatively, you can transfer the soup, a little at a time, to a blender to reach desired consistency.
Soak beans over night. Drain, rinse, and set aside.
In a small skillet over medium heat, saute onion and red pepper in oil until softened, about 4-5 minutes. Add in the garlic and saute for one minute more. Remove from heat.
Add beans, sautéed veggies, broth, water, cumin, paprika, chili powder, bay leaf, and oregano to the crock pot.
Cook on high for 4 hours and then on low for 2 hours or until beans are tender. Add in more water if needed.
Add salt and fresh cilantro.
Use an immersion blender to puree until creamy. Alternatively, transfer half of the soup to a food processor/blender and puree until creamy. Mix back into the crockpot with the rest of the soup and stir.
Let me know what you think if you make it and what toppings you add! Do you have an Instant Pot? What do you make in it???